Slow-Cooker Cheesy Chicken and Bacon Soup

Slow-Cooker Cheesy Chicken and Bacon Soup

How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!


  • Prep Time : 30 MIN
  • Total Time : 7 HR 30 MIN
  • Servings : 8


4  slices thick-sliced bacon, chopped (4 oz)
1  tablespoon Gold Medal™ all-purpose flour
1  tablespoon Montreal chicken seasoning
1/2  teaspoon salt
1  package (20 oz) boneless skinless chicken thighs (about 6)
2  cartons (32 oz each) Progresso™ chicken stock
1  cup uncooked wild rice
1  bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)
1/2  cup diced celery
1/2  cup diced carrot
4  cups shredded sharp Cheddar cheese (16 oz)
1  cup heavy whipping cream


  • 1 ) Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
  • 2)  Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
  • 3)  Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix stock, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
  • 4)  Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese and the whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.


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